Rinse the apricots in several rounds of clean water.

Be gentle to avoid washing out their natural sweetness.

Wear gloves (optional) to protect your hands.

Remove the seeds carefully, keeping the fruit as intact as possible.

In a large bowl, mix 1 kg of pitted apricots with approximately 300 g of sugar.

Let the mixture sit overnight in the fridge, covered.

Transfer the apricots and their juice into a large saucepan.

Add the juice of 1 lemon and mix well.

Simmer over medium to low heat for about 1 hour, stirring occasionally.

The jam is ready when it thickens and the color deepens.

For a smoother consistency, blend or crush the jam during or after cooking.

For a chunkier texture (like in childhood), leave the apricot pieces whole.

Pour the hot jam into sterilized jars.

Seal tightly with new lids, flip the jars upside down, and cover with a towel.

Let them sit overnight like this to vacuum-seal.